Wangji Sausage

Wangji Sausage

　　Suining County’s Wangji Sausage is a specialty from Wangji Town, Suining, Xuzhou City, Jiangsu Province. Made from fresh lean pork, particularly the premium hind leg meat, and seasoned with a variety of precious traditional Chinese herbs, Wangji Sausage boasts a unique flavor that is aromatic, savory, and perfectly balanced between salty and sweet.

　　Suining Sausage is a traditional food with distinct regional characteristics from Suining, and is highly regarded in the surrounding areas of Jiangsu, Shandong, Henan, and Anhui. The product uses fresh lean pork supplemented with over ten types of Chinese herbs, crafted through traditional methods to deliver an exceptionally delicious and unique taste. It is a pure green food, acclaimed as the “King of Sausages from Wangji,” and has been honored with the “Jiangsu Provincial Special Local Quality Product Award” and recognized as the “Most Popular Consumer Product” in Xuzhou City.

　　The origin of Wangji Sausage in Suining County is said to date back to the Qing Dynasty. In 1666, during the reign of Emperor Kangxi, an ancestor of the Wang family who worked as a chef in the imperial kitchen sought to adjust the emperor's diet. He selected lean pork and mixed it with various seasonings, stuffed it into small pig intestines, steamed it, then dried and sliced it before presenting it to Emperor Kangxi. The emperor found it especially fragrant, not greasy, and of pure deliciousness, thus bestowing upon it the name “sausage,” which received high praise. By the late Qing Dynasty, when the Eight-Nation Alliance invaded Beijing and Empress Dowager Cixi fled to Rehe, the Wang family relocated to Dawangji in northern Jiangsu, allowing the Wang family sausage recipe to be passed down through generations.

　　Throughout history, there have been many methods of making sausages in Wangji, but none are as traditional or rich in local character as the Wang family’s Wangji Sausage. The Wang family sausage is primarily made from lean meat, casing, sweet soy sauce, refined salt, sugar, scallion juice, ginger juice, prickly ash juice, and a secret ancestral recipe. The entire production process involves ten meticulous steps. The traditional handmade Wang Laowu Sausage from Wangji is subtly sweet beneath its savory profile, with a well-balanced seasoning, attractive color, delicious taste, rich nutrition, and suitability for all ages.